Description
This classic Indian Butter Chicken recipe features tender, marinated chicken thighs baked to perfection and simmered in a rich, creamy tomato sauce infused with fragrant spices. Served with fresh cilantro, this dish is a comforting and flavorful staple perfect for any meal.
Ingredients
Scale
Marinade
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce
- 6 tablespoons butter
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 can (14 oz) tomato sauce
- 1 cup heavy cream
- Fresh cilantro, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to get ready for baking the marinated chicken thighs.
- Prepare Marinade: In a bowl, combine plain yogurt, lemon juice, garam masala, turmeric, cumin, coriander, cayenne pepper, salt, and black pepper to create a flavorful marinade.
- Marinate Chicken: Add the chicken thighs to the marinade and coat them thoroughly. Allow the chicken to marinate for at least 30 minutes to absorb the spices fully.
- Bake Chicken: Place the marinated chicken on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and tender.
- Melt Butter: In a large skillet over medium heat, melt the butter to prepare for making the sauce.
- Sauté Onions: Add the chopped onion to the melted butter and cook until softened and translucent, about 5-7 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger; cook for an additional 1-2 minutes until fragrant.
- Simmer Tomato Sauce: Pour in the tomato sauce and allow it to simmer for 5 minutes, enhancing the flavors.
- Add Cream: Stir in the heavy cream and continue simmering the sauce for another 5 minutes, creating a rich and creamy base.
- Combine Chicken with Sauce: Cut the baked chicken into bite-sized pieces and add them to the sauce in the skillet.
- Simmer Together: Simmer the chicken and sauce mixture for a few more minutes to meld the flavors thoroughly.
- Garnish: Sprinkle freshly chopped cilantro over the butter chicken before serving to add a fresh, herbal note.
- Serve: Serve the Indian Butter Chicken hot, ideally accompanied by steamed rice or warm naan bread for a complete meal. Enjoy!
Notes
- For best results, marinate the chicken for at least 1 hour or overnight if time allows to deepen flavor.
- You can substitute heavy cream with coconut cream for a dairy-free alternative, though the taste will vary.
- Adjust cayenne pepper to your spice preference; omit if you prefer a milder dish.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Serve with basmati rice or naan bread to soak up the delicious sauce.
